Savory winter-vegetable pie

Preheat the oven to 180 ° C. Peel the sweet potatoes, cut into equal pieces and boil in water with salt if necessary in 20 min.

Meanwhile, peel the celeriac and winter carrot and cut into 1 cm cubes (brunoise).

Cut the cavolo nero into smaller pieces. Heat the butter in a stirring stir fry the celeriac, winter carrot and cavolo nero 7 min.

Season with salt and pepper.

Drain the sweet potatoes, add the cheese spread and the eggs and puree with the hand blender into a smooth puree. Mix in the baked vegetables.

Roll out the croissant dough on a baking tray and form a rectangle. Press the holes between the pieces of dough.

Spoon the vegetable puree onto the dough, but leave the edges free. Cut the sausage into slices and put on the mash. Fold in the edges of the dough.

Fry the vegetable cake for about 25 minutes just below the center of the oven.